When I first got invited to a cookie exchange party, I was at a loss – I am an excellent cook but my improvisational style does not bode well with baking where you have to use exact quantities and temperatures. However, a few cookie recipes tested, including Martha Stewart’s chocolate chip cookies, I ended up with this surprisingly delicious cookie. My kids loved the toasted marshmallows on the top which had the yummy quality of smores. I loved the butterscotch taste, and who doesn’t love a chocolate chip cookie? These cookies would also make for a nice cookie gift jar – mix all the dry ingredients in a jar, a layer for each, and add a little recipe card. They will just need to add butter, eggs and vanilla – and the chocolate butterscotch smore cookie can be gobbled up at their house too!
Makes 30+ cookies
Ingredients:
- 2 &1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks or 1 cup butter (get it out early for room temperature butter, best for baking)
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup mini marshmallows
Directions:
1. In a medium bowl, mix these dry ingredients: two and a half cups of flour, 1 teaspoon baking soda and 1 teaspoon salt; set aside.
2. In a large bowl, mix (with a mixer) 1/4 cup white sugar and 3/4 cups brown sugar with the cup of butter. If you get the butter out of the fridge early, it will be at room temperature, best for baking results. But, when in a rush, quickly melting butter in a microwave for 20 seconds is an acceptable option.
3. Add the tablespoon of vanilla and 2 eggs to the sugar mixture and beat with a mixer.
4. Preheat the oven to 375F.
5. Start adding the flour mixture to the liquid sugary mixture, mixing in a few tablespoons at a time.
6. Once the batter is complete, add butterscotch chips and chocolate chips, trying to spread evenly in the cookie batter.
7. Spray the baking sheet with a cooking spray.
8. Roll cookie batter into small cookie balls and place them an inch from each other on the baking sheet; flatten each lightly. This rolling technique helps the cookies look more plump vs. flat and thin.
9. Place in the oven at 375F for 6 minutes. (Set the timer for 12 minutes, so you have time for steps 10-11.)
10. After 6 minutes, take the cookies out and place 3-5 mini marshmallows on top of each cookie. (this will take a minute or two). Don’t push them into the cookie or they will melt.
11. Put the cookies back in the 375F oven for another 3-4 minutes. Watch the cookies closely, to get the marshmallows just a little toasty and not to burn the cookies. Be careful not to burn marshmallows or they will settle and flatten. The best tasting marshmallows on top of these cookies are the ones that are just a little toasty – it’s a bit of a meringue texture.
12. Take the cookies out and cool on the cooling racks. Enjoy!
